Chickpea Salad with Spicy Potatoes & Mint Who’d have thought chickpeas, cucumber & onions could taste so special? This salad from GBBO star Chetna Makan is simply delicious… and easy to make! 15 minutes to prepare Serves 2 Print Recipe Ingredients 400g tin chickpeas, rinsed & drained 1 cucumber, diced 1 small red onion, diced 2 tbsp mango & mint chutney (make this from scratch using the recipe from Chetna's Healthy Indian) 1/4 tsp salt 1 tbsp sunflower oil 1 tsp chaat masala 2 medium skin-on boiled potatoes, cubed 10g fresh mint leaves, finely chopped Instructions Rinse and drain the chickpeas thoroughly. Put them in a bowl with the cucumber, red onion, chutney & salt and mix well. Heat the oil in a pan over a low heat. Add a pinch of salt & the chaat masala, then the potatoes & mint leaves. Cook, stirring, on a high heat for two minutes until well combined. Spoon the chickpea salad into a bowl, add the potato mix & serve.
